Fish Moilee

Main course

Growing up in a military family would mean new places, new schools and new friends every three years, but one thing that never changed was spending the summer holidays with cousins at my grandparents' house. Travelling from the North of India to the South would sometimes take 3-4 days since air travel was still a privilege back then, but it was worthwhile for grandma's food. I am sharing one of her treasures, Fish Moilee, with my own twist to suit the international palate.

Serving size

2

Difficulty

Medium

Cooking Time

45 min

Intensity

Medium

Allergens

Fish, Crustaceans

Ingredients

— 3 tbsp coconut oil — 1 ½ cups thin coconut milk — 1 cup thick coconut milk — 2 fresh salmon fillets — 100g prawn heads — 2 sprigs of curry leaves — 3 cloves of garlic, finely chopped — 3 long green chillies, slit — ½ tomato, cubed — 2 tbsp lemon juice — 1 tsp turmeric & salt to taste — ½ tbsp ground black pepper — 1 tbsp ground coriander — 1 tsp ground mixed spice (garam masala) — 1 tsp ground cumin — Whole spices: 1 cardamom pod, 1-inch cinnamon stick, 2 cloves, ½ tsp fenugreek seeds — ½-inch piece of ginger

Method

1. For the moilee sauce, heat an earthen pot or a heavy-based pan.

2. Add 1 tbsp of coconut oil and fry the prawn heads until they turn red in colour and the juices start to flow.

3. Drain and discard the prawn heads and set aside the prawn head juice for using at a later stage.

4. Heat 1 tbsp of coconut oil in a pan and add the whole spices 1 cardamom pod, 1-inch cinnamon stick, 2 cloves, ½ tsp fenugreek seeds.

5. Add the shallots, onions and curry leaves and fry until golden brown.

6. Add the slit green chillies, garlic and ginger and sauté.

7. Add all the spices (1 tsp turmeric, ½ tablespoon of ground black pepper, 1 tablespoon of ground coriander, 1 teaspoon of ground mixed spice (garam masala), 1 teaspoon of ground cumin and salt) and caramelise the onions. 8. Add the prawn head juice and salt to taste.

9. Once the mixture is about to turn dry, add the thin coconut milk and tomatoes and simmer.

10. Add the freshly squeezed lemon juice and thick coconut milk and heat for 2 minutes, then turn the flame to low heat to keep the sauce warm while preparing the salmon.

11. Begin by seasoning the salmon fillets with salt and a pinch of pepper.

12. Heat 1 tbsp of thin coconut oil in a non-stick frying pan over medium heat and fry the seasoned salmon for approximately 4 minutes, skin side up, until golden and crisp.

13. Carefully flip the salmon fillets and continue cooking for a further 4 minutes.

14. Add the salmon to the warm moilee sauce and serve. Enjoy.